Spinach Lasagna Soup

Spinach Lasagna Soup

I absolutely love this recipe from the "Eat Your Feelings" Cookbook by Lindsey Smith. It is savory, satisfying, and bursting with flavors.

Servings: 6 to 8


  • 15-oz ricotta cheese
  • 1 cup shredded mozzarella
  • 12 basil leaves, chopped
  • 1 large onion, diced
  • Olive Oil
  • 1 tbsp fennel seeds
  • 5 garlic cloves, minced
  • 1 green pepper, diced
  • 4-oz fresh spinach (or 3 large handfuls)
  • 28-oz jar of marinara or tomato basil sauce
  • 4 cups vegetable stock
  • 1/8 tsp red pepper flakes
  • 6 brown rice lasagna noodles
  • Salt and pepper, to taste 


  1. For the topping, combine the ricotta, mozzarella, and basil in a small bowl and stir. Place in the refrigerator until the soup is ready.
  2. For the soup, sauté the onion in olive oil in large saucepan on medium heat for 5 minutes.
  3. Add the fennel seeds and garlic and continue to cook for another 5 minutes.
  4. Add the green pepper and sauté for another 5 minutes.
  5. Add the spinach and sauté until wilted.
  6. Add the marinara sauce, vegetable stock, and red pepper flakes. Add the salt and pepper, to taste. Bring the mixture to a boil and then let simmer for 30 minutes, stirring occasionally. 
  7. Break apart the brown rice lasagna noodles into 1-inch pieces and add to the soup. Cook for an additional 10-15 minutes or until the noodles are done.
  8. Use a ladle to spoon the soup into a bowl, top with the basil and cheese topping, and eat up!

PROTEIN NOTE: Ground beef and sweet sausage taste best. Cook in a separate pan and add to the mixture 5-10 minutes before serving.

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